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Sunday, January 9, 2011

Oat & Turkey Soup with Tex-Mex Flavors, pg. 126/ Split Pea Soup

Soup season is in full force. I can't think of a better way to enjoy my Sunday evening after skiing than kicking up my feet while watching Netflicks with a big bowl of soup on my lap. I usually only cook slow cooker soups. Recipes that I can toss together all at once and come back several hours later to a soup that is ready to eat. I'm not one to stir a big pot over the stove continuing to add ingredients. Lorna's soup was not made in the slow cooker, but rather one I could toss together fairly fast and then freeze extra for an upcoming Sunday.

I started this soup in a large pot and cooked the onion and celery. I then added the cans of diced tomatoes with green chiles along with several seasonings including cinammon. Once I could smell the spices, I poured the water in the pot along with the 3 chicken thighs. The turkey simmered, and the oats cooked. As usual, I never follow the full directions so I added several items in my fridge. For this soup, I added leftover kamut, butternut squash, fresh cilantro and parsley. The Tex-Mex flavors came together nicelly and I will for sure be making this in the future.